Ingredients

• 1 whole chicken, bones in, cut up into 8 pieces
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 tablespoon black peppercorns
• 2 bay leaves
• 2 cinnamon sticks
• 1 lemon, juiced
• 1 pinch cardamom
• 1 pinch salt
• 1 lb whole dried salad leaves (such as mallow leaves)
• 2 large onions, 1 chopped and 1 diced
• 2 ounces butter
• 2 bunches fresh cilantro, chopped
• 1 1/2 tablespoons crushed garlic
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup cooked white rice
• 6 lemons

Instructions

1. For the chicken broth:.

2. In 1 gallon of water, boil the chicken in a pot with the carrots, celery, onion, peppercorns, bay leaves, cinnamon sticks, lemon juice, cardamom and salt. Simmer over low heat, uncovered, for 4 hours. Allow the chicken to cool, and then shred. Reserve both the broth and the meat.

3. For the stew:.

4. Bring 12 cups of water to a boil, and then drop the mallow leaves in it. Cook for 5 minutes, drain and set aside.

5. Saute the chopped onion in the butter in a saucepan over medium heat. Add the cilantro and garlic and cook until golden brown. Add the mallow leaves to the pan and stir for about 5 minutes. Add the reserved chicken broth, the salt and pepper. Cook on low heat for about 45 minutes. Stir in the reserved chicken meat.

6. Serve with white rice and the diced onion in the lemon juice.